Monthly Archives March 2014

In the Previous post we discussed the process of making ice, the tools and the techniques. However, we were left at the most interesting point. What is the best ice and for what application. General purpose ice, cocktail making/shaking, cocktail serving, whiskey tasting etc. This is what we are addressing now. We will see what are the evaluation criteria, and how we can pick the best ice type for each application.

The famous by now hit,"Ice Ice Baby" is a hip hop song written by American rapper Vanilla Ice and DJ Earthquake. Here we will not hip-hop. We will focus to the ice. Ice. The essential part of every cocktail. It is the one item that can ruin a party. Every time I am making cocktails I buy fresh ice since the one left in the freezer can pick up smells like nothing in the world. Ice is water. Water gets a long with many molecules. Some of them smell funky. So when the solid water gets in contact with this molecules even in the harsh freezer environment, it will immediately absorb them. In many cases even the ice-cube trays can pick up smells.

The last few years there is a growing number of grains that have hit the market. Many of them have been around for a while (a few thousand years) but their nutritional value was hardly been recognized. In their majority they emerged as an alternative to the existing grains that recently have been under the gun for not being as healthy as we though they were. A major concern is gluten. Gluten is a form of tough network of proteins that is created by the cross-linking of gliadin and a gluten with the help of water. Both gliadin and a glutenin are in abundance in many grains, primarily in wheat, rye and barley. Several people have a immunogenic response to it, in which the body recognizes several molecules (gliadin in this case) as an intruder. This is causing a cascade of effects that can lead to unpredictable results. This is considered part of the Celiac Disease and is not recognized as an allergy due to the unusual response of the body ranging from stomach cramps to joint pains.

Alcoholic beverages have been a passion of mine. And so are books. I have already reviewed a book before by David A. Embury entitled “The Fine Art of Mixing Drinks”. Embury describes in great detail the various spirits and many of the cocktails that were popular that era. And although that is a great book it is not up to date. And that's not really a problem regarding the material that is already included in the book; that is still the same. It is a problem because the number the spirits you can now access has grown a lot. I am not only talking about the varieties of whiskey for example, but the variety of the distilled spirits you can find. Back then spirits from Argentina and Brazil were not even heard. Now they are sold next to the rum.